The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Gary writes:


Al,

I did make some dough....a couple times acutally... both turned out alright for early attempts.

What I am trying to do is re-create a pizza I had growing up. It was a square 24 cut
tray... thick but light/airy crust...and a sauce that my friend says his italian grandmother
would call "gravy." The toppings were added to the pizza after baking it...it was great.

Someone told me it was a "fermented" dough. I do know the place "pre-baked" the dough
for some time, because when he pulled it out to make, it was already rigid/stiff. You
could also buy the pizza unbaked to assemble at home. They'd cut the shell into quarters
and it would fill a deep 6-cut to-go box to the top.

I moved away years ago, but could go for this now. Any suggestions for the crust ?...sauce?

My response:

Gary, I have no idea.


Maybe someone here can help.

Any suggestions for Gary?
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